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Antelope Ginger Straps

Source of Recipe

Master Chef Don's 2008 Collection


Recipe Introduction

Serves Four

List of Ingredients

b. Shoulder straps, cut 1/2" wide and 3" long
12 Gingersnaps
1/4 cup Olive oil
1 can Onion soup, condensed
2/3 cup Water
1/3 cup Cider Vinegar
Salt and pepper to taste



Recipe

Finely crush the ginger snaps and place them in a bag.
Add antelope to the bag and shake to coat evenly.
Heat the olive oil in a skillet and brown antelope on both sides.

Add onion soup, water, and vinegar. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
Add the rest of the crushed gingersnaps from the bag and simmer a couple more minutes.